FSHN 300 1nd Edition Lecture 38 Outline of Last Lecture I. Types of Non Ice-Cream Frozen DessertsII. Preparation of Frozen Dessertsa. Factors Affecting Qualityb. Factors in Mixing and Freezing Ice Creamc. Storing and Hardening Methods Vary ForIII. Storage of Frozen DessertsIV. Beveragesa. WaterOutline of Current Lecture I. WaterII. Carbonated DrinksIII. Functional BeveragesIV. Coffeea. Historyb. Coffee Processingc. Composition of Coffeed. Types of CoffeeCurrent LectureI. Water:a. Water treatment methodsi. Deionizedii. Distillediii. Reverse osmosisb. Beverages labeled “sparkling water, soda water, tonic water, or club soda” are considered soft drinks by the FDA.II. Carbonated Drinks:a. Early soft drinksb. Soft drink processingc. Soft drink health concernsd. Diet soft drinkse. Food additives in soft drinks III. Functional Beverages:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.a. Nutraceutical beveragesi. Nutraceutical trendsb. Sports and performance beveragesc. Smart beveragesd. Energy beveragesIV. Coffee:a. History:i. Legend has it that it was discovered in Ethiopia around the third century AD, by an Arabian goatherd named Kaldi. One day he noticed his goats acting differently after eating a particular type of berries, that ended up being coffee beans. b. Coffee Processing:i. Removing the hullii. Roastingiii. Grindingiv. Decaffeinationv. Preparation of instant coffeec. Composition of Coffee:i. Volatile compoundsii. Bitter substancesiii. Methylxanthinesd. Types of Coffee:i. Types of beans1. Blended & unblended coffeesii. Types of Processing:1. Instant, decaffeinated, & espresso
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